Culinary Development Agenda - CIA Consulting

Culinary Development Agenda

Building a Food-Focused, Chef-Centric CompanyInvest 650K in2018ImplementCulinaryDevelopmentAgenda 8M Returnby 2020Reduction of 1% in FC, and 1% in LCOver the 2 yearsHOME

CulinaryMarketing PromotionsFOODFOCUSEDCOMPANYHuman Resources

Food-Focused Company Transform the Food-Focused / Chef-Centric vision into a fullyintegrated, highly supported values & practices across all Elior NorthAmerica teams Translate the vision into 18 thoughtful actions with an associated plan Engage all chefs and support departments to implement these actions Bring significant exposure to the chef community around this plan Hold key stakeholders to a rigorous and aggressive implementationtimeframe Implement 10 actions in 2018 with full compliance by the end of 2019HOME

Culinary Knowledge Drive the culinary knowledge of oursalaried chefs through the following:– Education Tailored curriculum of three classes with theCIA and Lobster Ink– Engage the CIA in setting and selecting thoseclasses– ENA culinary 101, 201 and 301 will be the threemodules– We will be using a database of 180 onlineclasses ( 130 per chef)– Chef will take the classes on line on paid time.– Mentoring Programs – Assign chefs to trainand mentor regional chefs– Establish ENA education program whichwill send select non degree Chef’s toculinary school as continued educationHOME

Food & Labor Cost Management Educate the chefs on the basic knowledge of food and labor costmanagement with a 3-day CIA program at Hyde Park campus.– 16 participants per class– The food cost management class will cover the following: Food purchasing & receiving Storage, inventories and theft management Portion control and waste management– The labor management class will cover the following: Scheduling and hourly wage costing Overtime management Productivity evaluations and employee recognitionHOME

Chef Database Build a detailed list of company chefs– Categorize by segment, skill set, region and levelof expertise– Incorporate the education levels for all chefs– Then, survey individuals to capture the followinginformation:o Particular interests and areas of support to provideElioro Development areaso School affiliationso Regional ideas and support neededo Tenure in the businesso Innovation needso Use this database with Business Intelligence tocommunicate with all the chef’s regularlyHOME

Hiring Partner with TEP on all open culinary positions Take a strong lead in recruiting the top 10 (by importance) positions inthe company Engage in the recruitment of entry-level chefs in the company(Schools) Conduct bi-monthly calls with regional chefs on open positions Fully engage in the orientation of new chefs into the company Standardize positions, job descriptions and pay grades for all salariedchefs Conduct a 4-month follow-up after hire dateHOME

Chef Succession Planning Establish a clear and thoughtful progression for a chef’s position in the companyfrom C.D.P to Executive Chefs Utilize the annual review format/sucession planning tool already established by HR– Propose potential replacement for each position by collaborating with the BU Presidents andcorporate chefs– Individual succession plan document will include: Skills required to be considered for a promotion Timetable for a targeted promotion Areas willing to move to Establish and implement an app to manage/schedule chef support for special eventsor high volume periods, while providing hourly cooks with additional work duringtheir off season Target a 40% internal promotion rate in 2018 and 70% by 2020HOME

Road Shows Create a road show meetings to share our culinary culture andeducation agenda with unit chef’s Produce quarterly meetings with in-person updates for the 4geographic regions - totaling 16 road shows annually Consistently include these key items in the meetings:– Culinary education– Business management / food and labor cost discussion– Inspirational / innovative chefs from the company Meetings will include a focused agenda and cross-companyintegration The agenda will change quarterlyHOME

Culinary Innovation Council The group will transform to focus on it’s primary goal,innovationMeet 4x/year in culinary schools around the countryEngage culinary schools to help inspire and drive theteamWork will be done between the meetings and resultswill be reported during the meetingsParticipants will be invited, not based on position orseniority, but rather their ability to drive innovation.This program will become the place where chef aspire toparticipate in.A CIC leader will be selected for the groupThe innovation process will be selected based onbusiness segments:– Education, Senior Nutrition, Healthcare, Business Dining,Prepared Meals, Dining & Events, CorrectionsHOME

Social Media & PR Hire a PR agency to work with the culinary team to drive exposure ofthe work we do Feature a chef in the media each month Push companywide food stories Form direct relationships with national food writers Agree on social media platform for each chef Establish guidelines while inspiring participation and local exposure Train the chef on material, context and approachHOME

Web Presence Enhance the presence of our culinary program on the Elior NorthAmerica website Feature the monthly chefs on the site Bring the C.CAP story to our site Turn the “Suits” into chefs in whites in the kitchens on all companywebsites Drive visitation through the site with key chef recruitment and chefstories in the company Feature our relationship with Alain Ducasse and the CIA/J&W on thewebHOME

Strategic Partnerships Externship – Integrate Elior North America in the program and placestudents throughout the business Career Fair – Support the regional fairs with local chef representation Culinary Consulting – Engage the CIA consulting arm with specialprojects at Elior Board Participation – Introduce Brian to Jon Luther, Tim Ryan Engage with J&W School in Charlotte to participate in classes andleadership seminars.HOME

CSR Drive and establish our position as the marketleader using Elior Group’s Positive Food Printprogram in the four key areas:– Healthy Choice Seasonal Plate transitions to a healthy offering– Sustainable Ingredients Our Six CSR Foods Program– Waste Implement Waste Nothing program Work with Lancer on “Project No Waste”– Thriving People and Community ENA Succession Planning Program Drive our CSR on ENA websiteHOME

Six CSR Food Categories Select six categories where ENA will fully engage and comprehensively commit to high standards ofanimal welfare, high quality of farming and quality of food The categories are:o Seafood – Engage with Monterey Bay – Seafood Watch Fish programo Evaluate purchasing practiceso Elevate our commitmento Improve our buyingo Chickeno Elevate our commitment to GAP 2 in the Business Dining, Higher Education and Healthcare.o Commit to GAP 4 at Elior Dining and Events and Lancero Eggso Bring both liquid and shell eggs to “Cage Free” standardso Porko Animal welfare establish a program in 2019o Coffeeo improve our sourcingo Local Fruits & Vegetableso Find way to source locallyHOME

Alain Ducasse IntegrationLa Belle Helene Work on further integration of the DucasseConseil into the business Invite Alain Ducasse Chefs to participate inthe CIC Engage the Alain Ducasse team to build acooking demo or class to include in theculinary education program Select 3 top performers from the companyto work with the Alain Ducasse team inEuropeHOME

Training & Education Create a culture where food knowledge and culinary expertise is integratedin the front-of-house teams Bring our food agenda to the forefront at every opportunity Leverage the CIA and J&W to implement this cultural change at Elior– Consider culinary immersion workshop for select FOH groups Create an employee meal policy which encourages teams to dine together Promote the integration and teamwork among the the local FSDs and chefs Recognize team members who exemplify strong connectivity to ourfood cultureHOME

Careers through Culinary Arts Program Participate in the redevelopment of a C.CAP program in the US Currently available in 7 cities at 150 high schools– Chicago, WDC, NYC, LA, Philadelphia, Hampton roads VA, and Arizona Become a major supporter for the program Bring the kids into our business for internships and hire themfollowing graduation Commit to supporting the organization in every 4 cities where weoperate Chicago, WDC, NYC, PhiladelphiaHOME

Seasonal Plate Continue the work the team has started Establish a rotation/location for the teamto meet , central and convenient Engage new and additional chefs toparticipate by rotating three chefs at everytime to inspire creativity and innovation Introduce healthy food options as adominant part of the programHOME

Problem Unit Review / Support The culinary team will provide companywide support for problem units by focusingon– food cost– quality of food– kitchen operations Every BU President will be able to request and receive consultant-like service fromthe culinary team These groups will be established based on the individual needs of a unit The culinary team will be established with cross-business experts which will bedeployed to units for one week to:– Evaluate the site– Provide recommendations– Begin implementing changesHOME

Standard Culinary Concepts Work with business and existing local brands to develop core food programsacross the company Those food stations will provide the basic tools & S.O.P for cross-segmentimplementation Stations will include:– Sandwich, Salads, Grill, Pizza & Pasta, Hot Daily Station, International Station,Healthy Option station, Soup station Implementation Guides will include––––MenusDisplay and merchandising standardsPricing and productCosting guidelinesHOME

Time Table & AccountabilityCorporate Annul. CostContributionCulinary KnowledgeFood & Labor Cost ManagementChef DatabaseBusiness Annul. Cost20182019Assigned To: 130 x 400 52,000MF 54,000 x 2 108,000MF 15,000GKHiringMFChef Succession PlanningMF, GKRoad Show 40,000MFCIC 120,000TBDSocial Media & PR 50,000GKWeb PresenceGKCIA & J&WCSR 80,000GK, MF 35,000GK6 Food GroupsAlain Ducasse IntegrationGK, MF 100,000GKTraining & EducationMFC.CAP 40,000GKSeasonal PlateMFProblem Unit ReviewGK, MFStandard Culinary ConceptsMF, GKCategories Cost 360,000Grand Total 640,000 120,000 160,000HOME

Culinary Knowledge Drive the culinary knowledge of our salaried chefs through the following: -Education Tailored curriculum of three classes with the CIA and Lobster Ink -Engage the CIA in setting and selecting those classes -ENA culinary 101, 201 and 301 will be the three modules -We will be using a database of 180 online